Quinoa and Turkey Stuffed Peppers

Quinoa and Turkey Stuffed Peppers

Published December 20, 2012 | Written by

Published by: Healthline Exclusive

Servings: 6
Total Time: 55 min

Prep Time: 15 min | Cook Time: 40 min

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Stuffed peppers is a 1950’s classic, but this recipe gives it a modern overhaul. Instead of packing the stuffing with calorie-busting bread, use quinoa, one of the world’s most powerful super-foods. Skip the green peppers and go for red, yellow, or orange peppers for a sweeter taste.

Cooking tip: Arthritis-fighting foods: red bell peppers (vitamin C and beta-carotene), turkey (selenium) and extra-virgin olive oil (polyphenols)

Nutrition Facts
Serving size: Half of a pepper
Calories per serving: 315
Total Fat 17.5g 27%
Cholesterol 24mg 8%
Sodium 585mg 24%

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • ½ teaspoons salt
  • ½ pound fully-cooked smoked turkey sausage, diced
  • ½ cup chicken stock
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons chopped pecans, toasted
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons chopped fresh rosemary
  • 3 red bell peppers

Step by Step:

  1. Stir together quinoa and next two ingredients in a large saucepan. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 15 minutes or until all water is absorbed.
  2. Uncover and let stand 5 minutes. Stir in sausage and next five ingredients.
  3. Cut peppers in half and scoop out seeds and membranes. Cook in boiling water 5 minutes, then drain.
  4. Fill each pepper with quinoa mixture and place in a lightly greased 13-x 9-inch baking dish. Bake at 350°F for 15 minutes.
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